It was Mrs. McMakin, he says, who first suggested Norton pursue an education in the culinary arts. She even brought in a recruiter to meet with Norton, and he went on to enroll in Johnson and Wal​es University in Charles​ton after graduation.

In June 2011, Norton because executive chef at Ford’s Oyster House. The Louisiana-style restaurant “brings all the authentic flavors of the Big Easy to our guests,” he says. “Along with dishing up classics like crawfish etoufee, gumbo and jambalaya, we also do a great hot Muffaletta and have weekly oyster roasts.”

Q: What are you cooking these days that excites you the most? A: I am working to make my dishes healthier by using the natural flavor of food and herbs to season my dishes. Understanding the way things taste and highlighting the natural flavors already in food -- the saltiness, the sweetness -- makes it healthier for consumption.

Q: What music play in your kitchen? A: None. I love the sounds of the kitchen -- dishes, pots, pans, liquids boiling. That’s the best.

Q: What would your dream meal be?A: Lamb shank prepared osso buco style with a demi glaze; a side of roasted red potatoes tossed with black truffles. And fresh green beans. (You’ve got to have a vegetable on your plate!)

Q: Is there a food you simple refuse to eat?A: Okra.

Q: If you could cook with anyone dead or alive, who would it be? A: Master Chef Daryl Shular. (Shular is the corporate executive chef for Performance Foodservice-Milton’s and a member of the International Culinary Olympic Team 2012.)

Q: If you were not a chef, what would you be? A: I love working on cars and trucks.